Street Corn Chicken Rice Bowl is a bright, easy bowl with rice, chicken, corn, and fresh bits like tomato, onion, and avocado. It tastes like summer and comes together fast. It is great for a quick lunch or a simple dinner.
Why make this recipe
This bowl is fast, full of flavor, and uses simple ingredients. It is flexible — you can use leftover chicken and canned corn. It makes a full meal in one bowl and is great to pack for work or school.
How to prepare Street Corn Chicken Rice Bowl
- Cook the rice ahead so it is cool or warm when you mix.
- Shred or chop cooked chicken.
- Grill or heat the corn. If you use canned corn, drain it well.
- Chop the tomatoes, red onion, and cilantro. Slice the avocado last so it stays fresh.
Ingredients:
- 2 cups cooked rice
- 1 cup cooked chicken, shredded
- 1 cup corn, grilled or canned
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Optional toppings: cheese, jalapeños, sour cream
Steps:
- In a large bowl, combine the cooked rice, shredded chicken, corn, cherry tomatoes, red onion, and avocado.
- Drizzle with lime juice and season with salt and pepper to taste.
- Toss everything together until well mixed.
- Serve in bowls and top with cilantro and any additional toppings you like.
How to serve Street Corn Chicken Rice Bowl
Serve warm or at room temperature. Add a wedge of lime on the side. Top with cheese, jalapeños, or a dollop of sour cream if you want more richness. Eat with a fork or spoon.
How to store Street Corn Chicken Rice Bowl
- Store in an airtight container in the fridge for up to 3–4 days.
- Keep avocado slices separate if you can, or add them right before serving to avoid browning.
- Reheat in the microwave or eat cold. Add fresh lime juice after reheating.
Tips to make Street Corn Chicken Rice Bowl perfectly
- Use hot cooked rice to warm the bowl, or cool rice for a fresher salad feel.
- Grill the corn for a smoky taste. If you skip grilling, toast the canned corn in a pan for a bit.
- Cut the onion small so it mixes well. Rinse diced onion in cold water if you want milder bite.
- Taste and add lime and salt at the end — it brightens the whole bowl.
Variations (if possible)
- Make it spicy: add sliced jalapeños or a drizzle of hot sauce.
- Swap rice for quinoa or cauliflower rice for a low-carb boost.
- Use pulled pork, steak, or tofu instead of chicken.
- Try a creamy dressing with yogurt or sour cream and a touch of mayo.
- If you like other chicken bowls, try this different flavor: Bang Bang Chicken Bowl recipe for a spicy-sweet twist.
FAQ
Q: Can I use frozen corn?
A: Yes. Thaw and drain it, or cook it quickly in a hot pan to remove extra water.
Q: Can I make this ahead for lunches?
A: Yes. Keep avocado and any wet toppings separate and add them when you eat.
Q: How long does it keep in the fridge?
A: It keeps 3–4 days in a sealed container. Add avocado fresh each time if possible.
Q: Can I use brown rice?
A: Yes. Brown rice works well and adds more fiber.
Q: Is it OK to use rotisserie chicken?
A: Yes. Rotisserie chicken is an easy, tasty choice and saves time.
Street Corn Chicken Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A bright, easy bowl loaded with rice, chicken, corn, and fresh toppings like tomato, onion, and avocado, perfect for a quick lunch or simple dinner.
Ingredients
- 2 cups cooked rice
- 1 cup cooked chicken, shredded
- 1 cup corn, grilled or canned
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Optional toppings: cheese, jalapeños, sour cream
Instructions
- In a large bowl, combine the cooked rice, shredded chicken, corn, cherry tomatoes, red onion, and avocado.
- Drizzle with lime juice and season with salt and pepper to taste.
- Toss everything together until well mixed.
- Serve in bowls and top with cilantro and any additional toppings you like.
Notes
To keep avocado fresh, slice it just before serving. Store in an airtight container in the fridge for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Bowl Assembly
- Cuisine: Mexican